Recipe
Chicken Tartlets with Cranberry Salsa
Prep Time: 10 min
Cook Time: 25 min
Serves: 24
These small-bite tartlets are a stunning appetizer at any party! Slightly spicy cranberry salsa tastes unbelievable paired with the chicken mixture in these bites.
Contributed By: Recipe by Chicken Farmers of Nova Scotia
Ingredients
Chicken Tartlets with Cranberry Salsa:
24
frozen unsweetened mini tart shells
1 lb (0.5 kg)
ground chicken
1/4 cup (60 mL)
onion(s), minced
1 tsp (5 mL)
thyme, dried
1/2 tsp (2.5 mL)
salt
1
egg(s), beaten
1/3 cup (75 mL)
light sour cream
Cranberry Salsa:
1/2 cup (125 mL)
cranberries, fresh or frozen
0.25 cups (0 mL)
sugar
2
green onion(s), sliced
1/4 cup (60 mL)
cilantro, fresh, minced
2 tsp (10 mL)
ginger, fresh, minced
1
lime, zest and juice
1
jalapeño pepper, seeded and sliced
Instructions
Chicken Tartlets with Cranberry Salsa
1
In a skillet combine ground chicken, onion, thyme and salt. Stir-fry until the ground chicken is no longer pink. Remove from the heat and cool slightly.
2
Mix egg and sour cream. Stir into meat mixture.
3
Fill tart shells and bake at 400°F (200°C) for 12-15 minutes until crust is golden brown.
4
Serve warm topped with Cranberry Salsa.
Cranberry Salsa
1
Combine all ingredients in a food processor and pulse on/off until the mixture is chopped (not pureed).
2
Cover and chill for at least two hours to allow the flavours to blend.
3
Cranberry Salsa will keep in the fridge for about a week.